Funfetti Cheesecake Parfaits
These Funfetti Cheesecake Parfaits are layered desserts made with crumbled funfetti cake, a fluffy no bake cheesecake mousse, homemade whipped cream, and lots of rainbow sprinkles. A quick, colorful dessert that is perfect for parties and weeknights.
Ingredients
Funfetti Cake Layer
- 1 box Funfetti cake mix
- all the other ingredients your cake mix calls for in the amounts it specifies usually eggs, oil and water
- 1/3 cup rainbow sprinkles optional
Cheesecake Filling Layer
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
Whipped Cream**
- 1 cup heavy whipping cream very cold
- 2 Tbsp granulated sugar
- 1 tsp vanilla
Optional Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- extra rainbow sprinkles
Instructions
Bake the Cake
- Preheat your oven according to your funfetti cake mix box.
- Prepare the batter as directed on the box.
- If you want extra color, stir in some additional rainbow sprinkles.
- Bake in a 9×13 inch pan or similar until a toothpick comes out clean. Let the cake cool completely.
- Once cool, cut the cake into small cubes. You want smaller chunks, but not crumbs.
Make the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, thick, and slightly fluffy.
- In a chilled bowl, whip the cold heavy whipping cream and granulated sugar on medium-high speed until stiff peaks form. Do not overwhip.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- For easier layering, transfer the filling to a piping bag with the tip snipped off or use a plain round tip.
Layer the Parfaits
- Place a layer of funfetti cake cubes in the bottom of each glass.
- Spoon or pipe a layer of cheesecake filling over the cake.
- Continue layering cake and filling until the glass is full, ending with a layer of cake.You can assemble these in stemless wine glasses, mason jars, or clear dessert cups for a pretty layered look.
- Cover the parfaits loosely with plastic wrap and refrigerate for at least one hour before serving.
- To make homemade whipped cream: beat together 1 cup heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla to stiff peaks.
- Put homemade whipped cream in a piping bag with a star tip (I like the Wilton 1M tip) and pipe swirls on top of the parfaits right before serving. Add extra sprinkles on top.